METHOD FOR PRODUCING FERMENTED GASTRODIAE RHIZOMA WITH INCREASED FUNCTIONALITY USING MIXED FERMENTATION STRAIN AND FERMENTED GASTRODIAE RHIZOMA PRODUCED BY THE METHOD

摘要

The present invention relates to a method for producing fermented Gastrodiae rhizoma with increased functionality which is characterized by comprising a step of cultivating Aspergillus oryzae and Lactobacillus plantarum strains in Gastrodiae rhizoma followed by mixing with a Gastrodiae rhizoma powder and fermenting the mixture at 28-32°C for 8-12 days to produce the fermented Gastrodiae rhizoma, to fermented Gastrodiae rhizoma with increased functionality produced by the method of the present invention, and to a fermented Gastrodiae rhizoma food containing the fermented Gastrodiae rhizoma with increased functionality. The fermented Gastrodiae rhizoma of the present invention is judged to be industrially useful because use of active ingredients of Gastrodiae rhizoma are maximized by physiologically active materials are increased without extra processes through fermentation strains, the product value can be enhanced with improved unique taste and flavor of Gastrodiae rhizoma, and a functionally fermented food can be developed based on novel microorganisms.